BREAKTIME CAFE & TEA

Rice serving utensil was found stored in room temperature water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

Some of the staff lack food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Repeat Violation: The floors and walls of the facility have an accumulation of dust and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Clean the floors and seal the holes in the walls.

Ice in the ice machine bin was observed to be adulterated by biological growth dripping onto it. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Ensure to maintain the food contact surfaces of the ice machine clean. [COS] Ice was melted away.

Raw chicken in the upright cooler was measured between 48-52F at 4:30 pm. Per permitholder, they usually thaw it over three days in the cooler but today he took it out to thaw out of refrigeration and moved it back to the cooler at 12 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chciken was discarded. See VC&D report.

Small flies were observed near the espresso machine. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

Repeat Violation: In the drink service area, at the floor sink under the dump sink, several waste water hoses were leading directly into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

1. Staff were observed washing dishes in the two compartment prep sink and skipping the sanitizing step of dishwashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Staff were instructed to sanitize dishes at the three compartment sink. 2. Staff were observed drying dishes with a yellow cloth rag. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Staff were observed washing dishes in the two compartment prep sink and skipping the sanitizing step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Staff were instructed to sanitize dishes at the three compartment sink and cease use of the prep sink to wash dishes.

In the back of house area, above the drainboard of the three compartment sink that is used to dry dishes, chemicals are stored on a wire rack. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

In the kitchen, at the upright freezer, raw chicken was found stored above ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

1. In the drink service area, at the floor sink under the dump sink, several waste water hoses were leading directly into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor. 2. Water at the faucet of the three compartment sink is flowing very slowly. [CA] Repair the faucet so water flows properly through.

Facility is using cardboard to line shelves near the fryer. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

1. The floors and walls of the facility have an accumulation of dust and food debris. 2. In the ware washing area there are numerous small holes in the stainless steel. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Clean the floors and seal the holes in the walls.

Boba is properly time marked, however, written procedures are not available for review. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

In the back preparation area, white rice stored in a deep container (with lid on) measured at 133F. Per operator, white rice was removed from temperature control 15 minutes prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Mold-like substance observed on interior panel of ice machine. [CA] Routinely clean and sanitize ice machine to prevent build up.